Whisk oil, vinegar,3/4 tsp salt and 1/4 tsp pepper. Add zucchini through dill and let stand 15 min until zucchini begins to soften.
Meanwhile add 2 cups boiling water to bulgur, let stand until tender, 15 min.
Serve the bulgur topped with the zucchini salad and sprinkled with goat cheese
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